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Curried Couscous with Vegetables

Makes: 8 servings
Prep 15 mins Cook 4 hrs to 6 hrs  (low) or 2-3 hours (high) Stand 5 mins
Curried Couscous with Vegetables
Ingredients
  • 1  large  onion, cut in thin wedges
  • 2  cups  coarsely chopped yellow summer squash and/or zucchini (2 medium)
  • 2 14 1/2 ounce cans  diced tomatoes with jalapeno peppers
  • 2  cups  water
  • 2 5.7 ounce packages  curry-flavor couscous mix
  • 1  cup  chopped toasted slivered almonds
  • 1/2  cup  raisins (optional)
  •  Cilantro sprigs (optional)
Directions

1. In a 3-1/2- or 4-quart slow cooker, combine onion, summer squash, undrained tomatoes, the water, and the seasoning packets from couscous mixes.

2. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Stir in couscous. Turn off cooker. Cover and let stand for 5 minutes. Fluff couscous mixture with a fork.

3. To serve, sprinkle each serving with almonds and, if desired, raisins. If desired, garnish with cilantro sprigs. Makes 8 servings.

Nutrition Facts (Curried Couscous with Vegetables)
  • Servings Per Recipe 8,
  • cal. (kcal) 280,
  • Fat, total (g) 9,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 43,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 6,
  • sugar (g) 6,
  • pro. (g) 10,
  • vit. A (IU) 875,
  • vit. C (mg) 12,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 842,
  • Potassium (mg) 440,
  • calcium (mg) 91,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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